Instant Pot Apple Pie Pork Chops - Dump and Go Dinner

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Instant Pot Apple Pie Pork Chops - Dump and Go Dinner

Tricia
The Cook
4 Servings
8 Ingredients
38 Comments
Apples, pork and cinnamon combine in this freezer meal that you can put into your pressure cooker frozen resulting in an aromatic and fast dinner.
4 Servings
8 Ingredients
38 Comments

Ingredients

  • 6 cups peel and slice Apple
  • ¾ cups Sugar
  • 2 tablespoons Flour, All-Purpose
  • 1 teaspoon Cinnamon
  • ½ teaspoons Cloves, Ground
  • ½ teaspoons Allspice, Ground
  • 1 ½ pounds Pork Chops, Boneless
Serving Day Ingredients
  • ½ cups Water

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all the ingredients, except the pork chops, into the indicated number of freezer containers. Mix well.
  2. Place pork chops on top. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place the frozen contents into the inner pot and add water.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Natural release for 10 minutes then quick release any remaining pressure.
  7. Remove pork chops and spoons apples over the top.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Mix together the apples, sugar, flour, cinnamon, cloves and allspice.
  3. Place the pork chops in the bottom of the inner pot. Add water.
  4. Add the apple mixture on top of the pork.
  5. Lock the lid in place and seal the steam nozzle.
  6. Set on high pressure for 10 minutes.
  7. Natural release for 10 minutes then quick release any remaining pressure.
  8. Remove pork chops and spoons apples over the top.

38 Comments

Join the discussion
  1. I’m confused, don’t you need liquid in the Instant Pot in order for it to come to pressure? I don’t see any liquid in this recipe.

    1. The sauté function is to release some on the liquid from frozen meal to start the steam/pressure. There is enough liquid already frozen in the recipe that adding your “standard” 1/2-1cup to the bottom of pot is not necessary. I have done MANY of these recipes already and they always come out perfect! These gals have done their research & testing- I trust them!! 🙂

      1. Thank you for the explanation. So I want to make sure I am starting from frozen, this recipe is not intended for fresh (room temp) meat?

        1. The recipes have directions for both fresh and from frozen.. That’s the BEST ! If I forget to take something out of freezer I don’t have to worry with a pressure cooker!

        2. Meredith nailed it (thank you, Meredith!). Please let us know if you have any other questions! Happy cooking and enjoy!

      2. I’m looking at the recipe for fresh, not frozen pork chops and I don’t see any liquid in the recipe, am I missing something?

  2. The flavour was really good on this recipe, but I would likely quickly saute the pork chops first next time. Then put the apples on the bottom and chops on the apples. My IP kept saying it was overheating and the chops at the bottom of the pan became quite tough Who knows though, this was only my second time using the IP for dinner. Flavour was amazing though!

  3. Tried it as published and it did not come to pressure. I had to start over and add a cup of liquid to get my IP to get to pressure. But then it was wonderful!!

  4. This recipe did not work right. I had the same problem as Kathryn. The IP did not come to pressure. I added 1 cup of broth and started from saute.

  5. Your directions for “Make it Now” have no liquid and also no saute…….perhaps a few steps were left out for this method?

    1. Thank you for your feedback. We’ve made some updates to this recipe. You’ll notice that there is still no water for the make it now directions but it is important in which order you place the meat & apples. We’re also making a video of this recipe so keep an eye out on our Facebook and blog! Enjoy! 🙂

      1. Except in your make it now section it does still say “Add Water” it came out very watery, I made it from fresh and froze one. The 1″ pork chops at 10 mins were VERY DRY and with adding the water it was too watery and it was all overcooked. I would suggest maybe 5-6 mins with no water if doing make it now. I’m just worried about it not coming to pressure with no water.

      2. Also on the recipe card it says add 1 cup of water and this states only 1/2 cup. PLEASE make them match!
        Some of us go only off the printouts.

        1. Georgianne, The reason that there is 1 cup on the menu cards, and 1/2 cup listed on the recipe page is because on the menu cards, all ingredients/meals are doubled, (as are all of our recipes once placed into a menu and documents are created/printed), and the page on the website is for a single meal. I hope this clears up the confusion.

  6. I had the same problem with the meal not coming to pressure. I was very disappointed. After three tries and finally adding a cup of liquid on the third try, it finally cooked through. Unfortunately, the apples turned to almost pure liquid because of how many cycles it took to cook.

    1. Megan, thank you so much for the recipe feedback. Per yours and various other comments, we have added a note to “add water” in this recipe under “Freeze For Later,
      SERVING DAY DIRECTIONS.” We are so sorry for your trouble and hope this adjustment will help the recipe turn out well for you and your family. Again, our sincerest apologies!

  7. This sounds so good. Is there a way I can cook it in a slow cooker, as I don’t have an instant pot? For how long etc? Thank you

  8. Needs liquid for the instant pot. Made this last night, but put 1 cup of apple juice in the bottom, then a low trivet so the meat wouldn’t touch the bottom of the pot, then followed the recipe as outlined after that. Turned out fantastic!

  9. I upped the raw pork to 2 full pounds and made this 6 servings. As run through the Weight Watcher Recipe Builder, this is 6 servings (with my tweak) at 11 SmartPoints per serving.

  10. I cooked this from frozen with the water, and the pork chops were not done all the way. i ran the IP again for another 5 minutes, and they were done. I like the recipe all in all, but it isn’t one that my family raved about.

    1. Gretchen, We’re sorry you didn’t have a great experience with this recipe. We do warn that since there is so many variables at play when using the IP, that cooking times may vary. We would definitely rather have you add time at the end than have your meal be overcooked! Hopefully you will have a better experience next time!

  11. 3rd try with my instant pot (from frozen… orginally : / ) Added a half cup of water to start and it has “burned” because of sugar content just as it is coming to pressure 3 times! Aargh. added a nother 1/2 cup so hopefully it won’t be too watery.

    I have the Ultra Instant Pot- There is not a manual setting- tried Pressure cook first and now have it on meat and stew. Is it hotter than the other types? It smells amazing. 3rd time I left it even though it said burn because it had just come to pressure and I was hoping the heating element would stop– it did. Finally cooking at pressure. I’ll let you know how they come out. Also, usually you do natural release with meats but this says to do quick release. Why?

    1. Great questions, Mary! “Pressure Cook” is the same as “Manual,” but using the Meat/Stew setting set to the cook time instructed is also fine. The instructions for this recipe state to Natural Release for 5 minutes and then quick release for remaining pressure. All of our recipes are tested by test cooks to ensure the best quality, and in this case we’ve found that the shorter natural release followed by quick release is adequate to cook tender pork chops without overcooking. We have not had the experience with the burn notice on this recipe when using 1/2 cup water, but we understand sometimes others still have different experiences at home. Sometimes the burn notice can happen because meat or other ingredients get stuck to the bottom of the pot during the saute process, so we would also recommend making sure to scrape any burnt bits off the bottom of the pot before trying to bring it to pressure. We hope the recipe turned out well for you in the end!

  12. I think the confusion about water vs no water is because there are 2 versions, one for fresh and one for frozen The directions for the 1st recipe is for frozen and does not mention water. The second is for fresh and clearly doesn’t mention water. The statement under serving suggestion: 1/2 cup of water is ambiguous and confusing at best.

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